Steven Raichlen's Barbecue! Bible

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The $100,000 Hamburger

The $100,000 Hamburger

They came from Macomb, Michigan, to Artesia, New Mexico; from Troy, Alabama to Brooklyn, New York. They shaped patties from hand-chopped salmon, home-made pork sausage, grass-fed ground beef, and Indian-spiced ground lamb. They grilled on Weber gas grills and charcoal kettle grills and served their burgers on sesame buns, biscuits, and pretzel rolls. And when the smoke cleared, one of the 10 contestants walked away with a check for $100,000. That...

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Breakfast of Champions

Breakfast of Champions

"Barbecue -- it's not just for breakfast any more." That's one of the mottos of the KCBS (Kansas City Barbecue Society), and it serves to remind us that breakfast does too belong on the grill. I don't know about you, but I love firing up one of my grills early in the morning -- enjoying the peace and calm before everyone else awakes. So what's for breakfast? How about steak and eggs Grillworks style -- cooked on this Argentinean style grill over...

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Crash Course

What to Grill for Unexpected Dinner Guests

What to Grill for Unexpected Dinner Guests

Unexpected dinner for your boss or in-laws? Of course you want to serve something guaranteed to make eyes pop, jaws drop, and send your equity soaring. We've got you covered with a spectacular blackened, smoke-roasted whole beef tenderloin you can grill from start to finish in 30 minutes. Step 1: Crust a trimmed beef tenderloin with your favorite blackening spice. Step 2: Set up your grill for modified direct grilling: coals raked...

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Filipino Satti

Filipino Satti

The following guest blog is from our friend Alex Paman, an avid griller and aspiring cookbook author who is currently working on a book on iconic dishes of the Philippines. The above photo is courtesy of his fiance, Aira Baning. Below are three of my own satay tips. The word “satay,” used to describe meats skewered on bamboo sticks, is a regional term that is specific to Singapore, Malaysia, and Indonesia. That term is generally not used in the Philippines,...

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Crash Course

Yam Sessions

Yam Sessions

Travel the world’s barbecue trail and you’ll find lots of grilled sweet potatoes. In Korea, where sliced grilled yams come with a garlicky soy dipping sauce. (Find the recipe on page 421 of Barbecue Bible.) At Barbecue University in Colorado Springs, where we cook them caveman-style—roasted directly in the embers. Normally, when it comes to starchy tubers like sweet potatoes, you set up your grill for indirect grilling. But lately, we’ve...

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Holy Roller: Spit-Roasted Leg of Lamb

Holy Roller: Spit-Roasted Leg of Lamb

Countless wars have been fought over religion, but on one point, major religions agree: Nothing beats roast lamb when it comes time to end the religious fast. Above is the boned, spit-roasted leg of lamb we made recently for Passover Seder. The stuffing/seasoning? Tapenade, a fragrant paste of black and green olives and capers. Bone the lamb through the side, or have your butcher do it. Spread the lamb with tapanade: 8 ounces pitted green...

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Rotisserie Chicken

Rotisserie Chicken

GUESS WHAT'S UNDER THE HOOD? French King Henri IV promised a chicken in every pot. I prefer my bird in a kettle grill--preferably on the rotisserie amid swirling clouds of cherry smoke. I call the technique spit-smoking, and it gives you a double bang for the buck: the slow, gentle rotation required for a supernaturally moist chicken and the intense wood flavor you'd get in a smoker. I keep the seasonings simple--three of my favorite rubs are below. It's all about...

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Lettuce on the Grill

Lettuce on the Grill Experience a bit of grillside overindulgence recently? Sounds like it might be time for some of my patented lettuce-grilling tips. The secret lies in the choice of lettuce--choose firm, bitter varieties, such as radicchio and endive, that can stand up to the searing heat. Then: 1. Set up a charcoal grill for direct grilling, and preheat to high. 2. Cut the radicchio or endive into wedges and skewer them with slender bamboo...

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4TH OF JULY MENU, PART 4

A 4TH OF JULY MENU, PART IV: BLUEBERRY CRUMBLEIt's the final installment of our countdown to the day when our obsession is made manifest all across the nation. Being the devoted grillers that we are, we must up the ante by grilling all the way through the menu. Time for dessert. BLUEBERRY CRUMBLE My wife Barbara has a passion for the tiny, sweet, incredibly fragrant low bush blueberries harvested in Maine at the end of July and the beginning...

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4th of July Menu, Part 3

A 4TH OF JULY MENU, PART III: RED, WHITE AND BLUE POTATO SALAD & COLE SLAW THE JOE'S STONE CRAB WAY Welcome to Part Three of our Independence Day menu. This week, we're rounding up a couple of patriotic sides--an easy vinegar-based slaw and a smoky potato salad. RED, WHITE AND BLUE POTATO SALAD Blue potatoes come to us by way of Peru (although they're now grown in the United States), and their blue hue nevers fails to delight. Many supermarkets...

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